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Abstract: unitz trypsin inhibitor (KTI), which affects protein digestibility and lipoxygenase isozymes, responsible for the off-flavor associated with soy-based foods, are two undesirable factors pres... ...

Repository: BDPA     Publication year: 2023

Beany flavor of soybean (Glycine max (L.) Merr.) is caused by oxidation of polyunsaturated fatty acids by the action of three lipoxygenases (LOX1, LOX2 and LOX3) present in mature seeds. The unpleasan... ...

Repository: BDPA     Publication year: 2021

Key message A locus on chromosome 13, containing multiple TIR-NB-LRR genes and SNPs associated with M. javanica resistance, was identified using a combination of GWAS, resequencing, genetic mapping an... ...

Repository: BDPA     Publication year: 2021

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